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The Hotel
Chef Joseph Isidori at DJT brings signature dishes for dinner include Chilled Sweet Pea Soup with fromage blanc, and fruit and vegetable jewels ; Miso-Yaki Tasmanian Sea Trout with steel-head roe, grapefruit and yuzu emulsion;, Roasted California Squab with Chinese black beans, tangerine and ginger. Breakfast specialties include Eggs "Beni" -- Maine lobster, baby spinach, Black Forest ham, English muffin, Bearnaise sauce and house spiced hash browns -- and Banana French Toast with cinnamon, raisin, vanilla bean, maple syrup, whipped cream, Vermont butter and fresh fruit.